Roast Pork, Shrimp and Cabbage Egg Rolls Recipe

Name: Roast Pork, Shrimp and Cabbage Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1 tablespoon minced ginger; 3/4 cup minced scallions; 2 celery stalks; 4 cups shredded Napa cabbage; 1/2 cup bean sprouts; 1/2 cup julienned Chinese roast pork; 1/2 cup diced shelled and deveined shrimp; 1/2 cup chicken stock; 1/2 to 1 teaspoon sugar; 1 teaspoon cornstarch dissolved in 1 tablepoon water; 1 tablespoon sesame oil; Salt and freshly ground black pepper to taste; 1 cup boiling water; 2 tablespoons cornstarch dissolved in 3 tablespoons water; 12 egg roll wrappers; Vegetable oil for deep frying

Servings: persons

2 tablespoons peanut oil
1 tablespoon minced ginger
3/4 cup minced scallions
2 celery stalks
4 cups shredded Napa cabbage
1/2 cup bean sprouts
1/2 cup julienned Chinese roast pork
1/2 cup diced shelled and deveined shrimp
1/2 cup chicken stock
1/2 to 1 teaspoon sugar
1 teaspoon cornstarch dissolved in 1 tablepoon water
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1 cup boiling water
2 tablespoons cornstarch dissolved in 3 tablespoons water
12 egg roll wrappers
Vegetable oil for deep frying

1
In a wok set over moderately high heat heat the oil until hot.
2
Add the ginger, onion and celery and stir-fry 1 minute.
3
Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened.
4
Add the pork and shrimp and stir-fry 1 minute more.
5
Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture.
6
Simmer until lightly thickened.
7
Stir in sesame oil, salt and pepper to taste.
8
In a saucepan have water at a boil.
9
Remove from heat and whisk in cornstarch mixture.
10
Have ready 12 egg roll wrappers under dampened towel.
11
Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends.
12
Roll tightly to make a sealed cylinder.
13
Repeat with remaining wrappers.
14
Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown.
15
Transfer to paper towels to drain.
16
Recommended Wine: 1991 Domaine Carneros Brut

1280

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 tablespoon minced ginger, 3/4 cup minced scallions, 2 celery stalks, and more.

Yes, Roast Pork, Shrimp and Cabbage Egg Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Pork, Shrimp and Cabbage Egg Rolls

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